Changes were measured in TBARS, color, and volatiles of irradiated (4.5 kGy) pork patties with antioxidants (sesamol, quercetin, rutin, BHT, and rosemary oleoresin) during 7 days storage at 48C. Irradiation accelerated lipid oxidation of raw pork during storage. However, irradiation before cooking did not influence lipid oxidation of cooked pork during storage. Sesamol, quercetin, and BHT were ...

The excitation frequency on the electrical characteristics of pork had been identified by the experiments of the electrical characteristics and the theory of electrical characteristics, the relationship between the evaluation of quality of pork and the impedance characteristics was established, and a nondestructive portable meter for measuring pork quality was developed. The functions of each h...

Existing objective methods to predict sensory attributes of pork in general do not yield satisfactory correlation to panel evaluations, and their applications in meat industry are limited. In this study, a Raman spectroscopic method was developed to evaluate and predict tenderness, juiciness and chewiness of fresh, uncooked pork loins from 169 pigs. Partial Least Square Regression models were d...

The identification of pork in commercially processed meats is one of the most crucial issues in the food industry because of religious food ethics, medical purposes, and intentional adulteration to decrease production cost. This study therefore aimed to develop a method for the detection of pork adulteration in meat products using primers specific for pig mitochondrial DNA. Mitochondrial DNA se...

Ž . Ž . Normal, pale soft exudative PSE , and dark firm dry DFD pork Longissimus dorsi muscles were vacuum-packaged, irradiated at 0, 2.5 or 4.5 kGy, and stored at 4 C for 10 days. The pH, color and lipid oxidation of pork were determined at 0, 5 and 10 days of storage. Volatile production from pork loins was determined at Day 0 and Day 10, and sensory characteristics at Day 7 of storage. Irrad...

Pork occupies an important place in the diet of the population of Nagaland, one of the North East Indian states. We carried out a pilot study along the pork meat production chain, from live animal to end consumer. The goal was to obtain information about the presence of selected food borne hazards in pork in order to assess the risk deriving from these hazards to the health of the local consume...

Among land animals, more pork is eaten in the world than any other meat. The earth holds about one billion pigs who deliver over 100 mmt of pork to people for consumption. Systems of pork production changed from a forest-based to pasture-based to dirt lots and finally into specially-designed buildings. The world pork industry is variable and complex not just in production methods but in economi...

Ultimate pH (pHu) of pork is a major quality determinant. Higher pHu is associated with darker color (Kauffman et al., 1993). A lower pHu is associated with higher drip loss (Kauffman et al., 1993). Pale, soft, exudative (PSE) and red, soft, exudative (RSE) pork is undesirable because it has a low water-holding capacity. At pHu above 5.7, PSE and RSE pork quality problems do not occur (Fernande...

Many fresh pork products, in particular, fresh lean pork products, are nutrient-dense sources of protein and several other nutrients. The purpose of this study was to estimate nutritional contributions of fresh and fresh lean pork to adults' diets in the United States. Mean total nutrient intakes by fresh and fresh lean pork consumers on a day of recall were compared with intakes by nonconsumer...

China has the highest pork consumption in the world. As incomes increase and the urbanization process accelerates, the consumption of pork by Chinese residents will continue to grow. This paper studies the proportion of the household pork consumption account and examines the use of apparent pork consumption as a bridge that links consumption and production. Based on the pork consumption of urba...